Relationships between technological, rheological and bread traits and glutopeak parameters of some bread wheat varieties

The aim of this study is to determine some physical, chemical and technological, rheological properties and quality status of bread analyzes and GlutoPeak analyzes of 10 registered bread wheat varieties developed by Bahri Dagdas International Agricultural Research Institute (Konya-Türkiye). At the same time, it is aimed to investigate the relationships between physical, chemical and technological analyzes, rheological and bread analyzes with GlutoPeak quality parameters and to reveal the potentials of the varieties. The quality parameters examined in the study and the significance levels between the cultivars were determined. At the same time, the results obtained from GlutoPeak analyzes are explained by comparing with other quality parameters. Protein ratio, wet gluten and Zeleny sedimentation values were found to be highly correlated with GlutoPeak AM, BEM, AGGRE, PM, GPRT, GW and GWA. In addition, it was determined that there was a high correlation between farinograph water absorption and GlutoPeak AGGRE, AM, BEM, GGLT, GPRT, GW, GWA and PM values. Alveograph P and W values were found to be positively and significantly correlated with GlutoPeak AM, BEM, PM, GPRT, GGLT, GW, GWA and AGGRE values, and negatively correlated with PMT. Variations in terms of different quality characteristics were determined in 10 bread wheat cultivars used in the experiment. The results obtained in terms of the characteristics examined in this study show that some varieties stand out in terms of different quality characteristics. With the results of this study, it was thought that the GlutoPeak device could detect the data such as water absorption of flour, protein ratio, wet gluten ratio and alveograph energy value (W) with less samples and in a short time, therefore, GlutoPeak analyzes would be useful in bread wheat cultivar development and similar studies.